On Sun, 6 Sep 2009 22:13:06 -0500, Sqwertz wrote:

> On Sun, 06 Sep 2009 22:30:30 -0400, wrote:
>
>> Jarrett Wrisley has an interesting story and an intriguing recipe for
>> the delicious fried chicken available on Bangkok streets he
>>
>> http://food.theatlantic.com/abroad/b...ed-chicken.php
>>
>> Who knew that the chicken guy outside Foodland on Soi 5 had a fried
>> chicken recipe good enough for the Royal Benja Hotel to buy?
>
> I've been using a slurry of rice flour and Mae Ploy curry pastes as
> a marinade chicken wings for a while now. I'll try adding fish
> sauce and extra garlic.
>
> The Mae Ploy curry pastes have gotten really cheap here - only
> $1.99 for a 14oz tub. SOi you can be generous with the marinade
> ingredients. And they have all the basic thai seasonings already in
> them. I just wish they weren't so salty - which is why I'd be
> worried about the fish sauce.

I used the fish sauce this time around and it added a little more
depth of flavor. Fish sauce perks up most anything when used in
moderation. Except chocolate milk.

I think I'm going to switch away from using the rice flour in the
slurry and going back to draining my marinated wings well, then
shake in a bag with glutinous rice flour to coat. Then allow to set
for 10-15 minutes. I can see why a street vendor would do it the
other way.

Here was my latest batch using 2TB Mae Ploy red curry paste mixed
with 1/8C veggie oil, 1/2C glutinous rice flour, and 3/4C water, and
1TB fish sauce. Marinated 1lb of wings in this for 24 hours,
tossing several times then drained and deep fried.

http://i29.tinypic.com/wk0dap.jpg

No sauce or condiments required.

I have tried chicken prepared similar to the recipe in the link
above and it's a keeper as well. Use cilantro stems instead of
roots (you'd be lucky to find roots unless you grow them yourself).

-sw